This recipe is a light, soft subtle chocolate sponge. We find that this recipe goes well for a fresh cream cake. If you have ordered a fresh cream cake from us, this is the one!
- 4 eggs (preferably left at room temperature overnight / few hours)
- 3/4 cup sugar (preferably caster sugar)
- 1/2 cup oil
- 1 tsp vanilla essence
- 1/2 cup boiling water
- 1/4 cup cocoa powder
- 1 cup plain flour
- 2tsp baking powder
- Recite bismillah
- Beat eggs & sugar until light, white & fluffy. This will take a while & is the key to a fluffy & airy cake. (We recommend taking out the stand mixer for this)
- Meanwhile sift the plain flour in a bowl & set aside.
- Grease 2 x 8 inch pans with a generous amount of butter, including the sides. Then sprinkle some self raising flour & shake & tilt the tin around so it is thinly coated with flour. Shake off any excess flour. Set aside.
- Dissolve cocoa into boiling water & set aside.
- Add oil & vanilla to the eggs & sugar & beat! Be careful not to over beat at this stage. You must work fast after this stage.
- Fold in cocoa mixture , sifted flour & baking powder.
- Pour in 2 x 8 inch pans & bake at 170c for 20 mins. You will know the cake is cooked when the sides have started to release from the pan & the middle is springy to touch. Do not rely a clean toothpick!
- Run a knife all around the sides of the pan, this will release the cake from the pan.
- Remove the cake from pan by placing a tray on top of the cake. Flip the tin over so that the top of the cake with the tray is now facing down. Pat the back of the tin all around. The cake should release from the bottom. Lift the tin gently.
- Allow to cool, preferably on a cooling rack .
- Fill & frost! (click to see our frosting recipes)
- If you do not have a stand mixer, have all the ingredients weighed out & ready so all you are focusing on is the making the cake batter!
- If you do not have caster sugar, you can make some at home yourself! Simply blitz granulated sugar in a food processor / chop, till the grains look like caster sugar, be careful not to blitz it too much & turn it into icing sugar!